This chocolate lovers cake is rich and decadent. Wonderfully moist and crammed with a chocolate fudge filling and icing. Finished off with a sprinkling of toasted chopped hazelnuts. Simply gorgeous. I have used a slight cheat here but it really speeds things up, why not make life easier.

Betty Crocker produce a very good chocolate fudge filling which cuts down the time and the fat content rather than use a butter cream, I have used it in this recipe. If you are real chocoholic you may need two tubs.

Ingredients

2 Cups or 280gm Plain flour

2 Cups or 440gm Caster sugar

3/4 Cup or 75gm Green and Blacks cocoa powder

2 Teaspoons Baking powder

1 1/2 Teaspoons baking soda

1 Teaspoon salt

1 Cup or 280ml black coffee

1 Cup or 280ml Buttermilk or milk

1/2 Cup or 140ml vegetable oil

2 Large eggs

2 Teaspoons Vanilla extract

1 to 2 Tubs Betty Crocker chocolate fudge icing.

Toasted chopped hazelnuts

Method

Step 1

Preheat the oven to 350 Fahrenheit 175 Celsius. Take two nine inch cake tins, line the base with parchment, lightly greased and floured.

Step 2

In a bowl add the the flour with the sugar, cocoa powder, baking soda, baking powder and salt and mix until combined.

Step 3

In another bowl, whisk the buttermilk with the oil, eggs and vanilla. slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the coffee until fully incorporated.

Step 4

The batter will be quite runny but that's how it should be. Using scales divide the mixture equally between the two tins.

Step 5

Bake for 30-35 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool before turning out on to a rack to cool completely.

Step 6

Now assemble the cake. Spread two thirds of a tub of the chocolate filling on to the base of one cake layer flat side up, gently place the other layer flat side down on top. Now spread as much of the remaining chocolate filling as you want on top and sprinkle with the toasted hazelnuts.